Bean and Quinoa Vegan Chili
Vegans (and beef buffs) rejoice! You won’t even miss the meat in this delicious chili.
Ingredients
- 1 cup yellow onion, chopped
- ½ cup julienned red pepper
- ½ cup julienned carrots
- 1 cup sliced mushrooms, optional
- 1 tablespoon fresh minced garlic, or 1 teaspoon garlic powder
- 32 ounces reduced-sodium vegetable broth
- 28 ounces diced tomatoes with basil, garlic and oregano
- 16 ounces red kidney beans, drained and rinsed
- 16 ounces garbanzo beans, drained and rinsed
- 1 cup uncooked red quinoa
- 1 tablespoon plus 2 teaspoons chili powder
- ½ teaspoon ground mustard
- 1 teaspoon cocoa powder
- Pinch of baking soda, 1/8th teaspoon
- 1 ripe avocado, sliced, optional
- Nonfat plain Greek yogurt, optional
Instructions
- Liberally coat a large nonstick sauce pan with oil spray and warm over high heat. Sauté onion, pepper, carrots, optional mushrooms, and garlic until onions become translucent. Reduce heat to medium.
- Slowly add vegetable broth, tomatoes, beans and quinoa. Stir mixture and add chili powder, mustard, cocoa powder and baking soda.
- Stir and simmer 25 minutes, covered, until quinoa has finished cooking.
- Ladle into bowls. Add a slice of avocado and a dollop of Greek yogurt, if desired.
Nutrition Information per serving
Calories: 305Carbohydrates: 56gProtein: 14gTotal Fat: 4g— Unsaturated Fat: 4g— Saturated Fat: 0gCholesterol: 0mgSodium: 800mgFiber: 13gTotal Sugar: 10g— Natural Sugar: 10g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.